Ingredients
1 kilo tripe or librillo 6 cup water
1/2 cup achuete seeds 5 pieces eggplants (med-sized)
1 bundle sitaw 1 banana blossom (poso)
1/2 head garlic, macerated 2 onions sliced
1/4 cup cooking oil 1 cup ground peanut or peanut butter
1 cup toasted ground rice salt
Clean the tripe and boil in water over a very low fire until tender.
Cut into desired pieces and set aside.
Soaks achuete seeds in water and rub to bring out color.
Set aside. Sauté garlic and onions in oil.
Add the tripe, then the water,including the achuete water for coloring.
Add the ground peanuts or peanuts butter and the toasted and continue
boiling until the broth thickens.
Add the vegetables an continue boiling until vegetables are cooked.
Serve hot with bagoong guisado..
Friday, November 4, 2011
CHICKEN WITH MUSHROOM (Chinese Style)
Ingredients
1 cup dried mushrooms 1 cup chicken broth
1 medium onion quartered 1 medium green pepper sliced
2 cup diagonally sliced celery 2 tbsp. oil
2 cup cooked chicken pieces 1 1/2 tbsp. soy sauce
hot cooked rice
Cover mushrooms with warm water let stand 15 minutes.
Drain and clip off stems; quarter or slice large mushrooms.
Add broth cover and simmer 10 minutes.
Sauté onions, green pepper and celery on oil about 5 minutes stirring constantly.
Add mushrooms with broth and chicken and cook 5 to 10 minutes longer just until
vegetables are crisp, tender.
Stir cornstarch into soy sauce.
Add to vegetables and simmer 2 to 3 minutes until clear and slightly thickened.
Serve with hot rice.
1 cup dried mushrooms 1 cup chicken broth
1 medium onion quartered 1 medium green pepper sliced
2 cup diagonally sliced celery 2 tbsp. oil
2 cup cooked chicken pieces 1 1/2 tbsp. soy sauce
hot cooked rice
Cover mushrooms with warm water let stand 15 minutes.
Drain and clip off stems; quarter or slice large mushrooms.
Add broth cover and simmer 10 minutes.
Sauté onions, green pepper and celery on oil about 5 minutes stirring constantly.
Add mushrooms with broth and chicken and cook 5 to 10 minutes longer just until
vegetables are crisp, tender.
Stir cornstarch into soy sauce.
Add to vegetables and simmer 2 to 3 minutes until clear and slightly thickened.
Serve with hot rice.
HARVEST STUFFED CHICKEN
Ingredients
2.5 kg. or lb. whole chicken 1/3 cup worcestershire sauce
1 tbsp. salt 1/2 cup butter
1 cup carrots, shredded 1 cup celery, chopped
1 medium onion chopped 1/4 cup wheat germ
1/2 tsp. cinnamon 1/8 black pepper
5 cup dry whole wheat bread 1/2 cup cashew nuts, chopped
2 cup apples, peeled ans finely chopped 1/2 cup chicken broth
Marinate the chicken in salt and worcestershire sauce overnight.
In a skillet cook carrots, celery and onion in butter till tender but not brown.
Stir in salt, pepper and cinnamon.
In a large mixing bowl combine bread cubes, chopped apples, cashew nuts and wheat germ.
Add cooked vegetable mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Spoon some stuffing into the neck cavity, skewee neck skin to back.
Lightly spoon remaining stuffing into the body cavity.
Tuck the drumsticks under band of skin across the tail or tie the legs to the tail.
Twist the wing tips under back.
Place poultry breast up, on rack in shallow heating pan.
Brush skin of bird with cooking oil or melted butter.
Roast for 45 minutes to 1 hours at 350F or until golden brown.
2.5 kg. or lb. whole chicken 1/3 cup worcestershire sauce
1 tbsp. salt 1/2 cup butter
1 cup carrots, shredded 1 cup celery, chopped
1 medium onion chopped 1/4 cup wheat germ
1/2 tsp. cinnamon 1/8 black pepper
5 cup dry whole wheat bread 1/2 cup cashew nuts, chopped
2 cup apples, peeled ans finely chopped 1/2 cup chicken broth
Marinate the chicken in salt and worcestershire sauce overnight.
In a skillet cook carrots, celery and onion in butter till tender but not brown.
Stir in salt, pepper and cinnamon.
In a large mixing bowl combine bread cubes, chopped apples, cashew nuts and wheat germ.
Add cooked vegetable mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Spoon some stuffing into the neck cavity, skewee neck skin to back.
Lightly spoon remaining stuffing into the body cavity.
Tuck the drumsticks under band of skin across the tail or tie the legs to the tail.
Twist the wing tips under back.
Place poultry breast up, on rack in shallow heating pan.
Brush skin of bird with cooking oil or melted butter.
Roast for 45 minutes to 1 hours at 350F or until golden brown.
Wednesday, November 2, 2011
OYSTERS WITH BACON
2 dozen large oyster and have ready as many thin strips of bacon.
After the oyster have been cleaned, squeeze the juice of 1 calamansi
over them. then roll each in a strip of bacon.
Fasten the ends of the bacon with toothpick.
Place these pieces in a hot pan and brown on one side: turn and
brown the other.
Serve hot.
After the oyster have been cleaned, squeeze the juice of 1 calamansi
over them. then roll each in a strip of bacon.
Fasten the ends of the bacon with toothpick.
Place these pieces in a hot pan and brown on one side: turn and
brown the other.
Serve hot.
SAUSAGE AND MEAT LOAF
Ingredients
4 ounces grated cheese 1/2 kilo ground ham
3 raw eggs 1 cup chopped pickles
1/2 cup celery chopped 1 kilo ground pork
2 bilbao, sausage, ground 1 box raisin
salt and pepper to taste
Mix all the ground ingredients.
Add cheese, pickles, celery raisins and raw eggs.
Season to taste.
Grease a loaf thin and pour the mixture.
Cover with greased paper.
Bake for 45 minutes a moderately hot oven.
4 ounces grated cheese 1/2 kilo ground ham
3 raw eggs 1 cup chopped pickles
1/2 cup celery chopped 1 kilo ground pork
2 bilbao, sausage, ground 1 box raisin
salt and pepper to taste
Mix all the ground ingredients.
Add cheese, pickles, celery raisins and raw eggs.
Season to taste.
Grease a loaf thin and pour the mixture.
Cover with greased paper.
Bake for 45 minutes a moderately hot oven.
CALLOS
Ingredients
6 segments garlic, crushed 1/2 medium onion, sliced
5 tbsp. lard 1/4 cup tomatoes sliced
1 chorizo de bilbao sliced 1 cup liver, sliced
3/4 cup lapay, sliced 1/4 kilo potatoes, cut into cubes
1 medium carrots, cut into cubes 1/2 cup peas
1 medium green red pepper, cut into narrow strips
1/2 pork pata, cooked, boned and sliced
Cook pata in 5 cup water until tender.
Sauté garlic onion, tomatoes and chorizo.
Add pata, liver, potatoes and carrots.
Cover and cook over low heat for 5 minutes.
Add broth.
Covers and cook 5 minutes.
Serve hot.
Serve 6.
6 segments garlic, crushed 1/2 medium onion, sliced
5 tbsp. lard 1/4 cup tomatoes sliced
1 chorizo de bilbao sliced 1 cup liver, sliced
3/4 cup lapay, sliced 1/4 kilo potatoes, cut into cubes
1 medium carrots, cut into cubes 1/2 cup peas
1 medium green red pepper, cut into narrow strips
1/2 pork pata, cooked, boned and sliced
Cook pata in 5 cup water until tender.
Sauté garlic onion, tomatoes and chorizo.
Add pata, liver, potatoes and carrots.
Cover and cook over low heat for 5 minutes.
Add broth.
Covers and cook 5 minutes.
Serve hot.
Serve 6.
Tuesday, November 1, 2011
CHOW MEIN SHANG-HAI STYLE
Ingredients
1 cup ground beef 4 dried black mushrooms
1/2 cup spinach 1/3 cup shredded green onion
1/2 kilo dry noodle 2tbsp. soy sauce (to marinate noodles)
2 tbsp. sesame oil 1 tbsp. soy sauce for beef
2 tbsp. soy sauce 2 tsp. salt
20 tbsp. oil 2 cups soup stock
2 tbsp. sesame oil
Marinate ground beef in soy sauce.
Cut soaked mushroom into strings.
Cut spinach 1 inch long.
Cook dry noodles in boiling water for 3 minutes, only remove and immediately
rinse with cold water.
Drain well. Place in bowl, add soy sauce and sesame oil.
Mix well. Heat oil in frying pan.
1 cup ground beef 4 dried black mushrooms
1/2 cup spinach 1/3 cup shredded green onion
1/2 kilo dry noodle 2tbsp. soy sauce (to marinate noodles)
2 tbsp. sesame oil 1 tbsp. soy sauce for beef
2 tbsp. soy sauce 2 tsp. salt
20 tbsp. oil 2 cups soup stock
2 tbsp. sesame oil
Marinate ground beef in soy sauce.
Cut soaked mushroom into strings.
Cut spinach 1 inch long.
Cook dry noodles in boiling water for 3 minutes, only remove and immediately
rinse with cold water.
Drain well. Place in bowl, add soy sauce and sesame oil.
Mix well. Heat oil in frying pan.
DUTCH RICE CURRY CASSEROLE
Ingredients
2 cup uncooked brown rice 2 lbs. blade steak. diced
1 clove garlic, crushed 2 large onions, cut into large pieces
1/2 cup desiccated coconut 1 small can pineapple pieces (and syrup)
2 cup beef stock 1 cup sliced celery (large pieces)
2 tbsp. oil 2 large carrots, cut into large pieces
3 tbsp. curry powder salt and pepper
Heat the oil in a casserole-dish and sauté the curry powder with the clove of garlic.
Add the meat and brown thoroughly on all sides.
Add the vegetables to the casserole and sauté them, by which time the oil should
have been absorbed.
Now add the pineapple and juice, the stock, pepper, salt and rice, stir lightly to combine
everything and cover with a good-fitting lid.
Bake in an oven at moderate temperature for 2 1/2-3 hours.
Sprinkle with coconut, and serve very hot.
2 cup uncooked brown rice 2 lbs. blade steak. diced
1 clove garlic, crushed 2 large onions, cut into large pieces
1/2 cup desiccated coconut 1 small can pineapple pieces (and syrup)
2 cup beef stock 1 cup sliced celery (large pieces)
2 tbsp. oil 2 large carrots, cut into large pieces
3 tbsp. curry powder salt and pepper
Heat the oil in a casserole-dish and sauté the curry powder with the clove of garlic.
Add the meat and brown thoroughly on all sides.
Add the vegetables to the casserole and sauté them, by which time the oil should
have been absorbed.
Now add the pineapple and juice, the stock, pepper, salt and rice, stir lightly to combine
everything and cover with a good-fitting lid.
Bake in an oven at moderate temperature for 2 1/2-3 hours.
Sprinkle with coconut, and serve very hot.
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